- 300g potato gnocchi
- 85g butter
- 150g Swiss brown mushrooms, thinly sliced
- 1 garlic clove, halved
- 1/4 cup fresh sage leaves
- shaved parmesan, to serve
In a large saucepan of salted boiling water, cook the gnocchi according to packet directions or until tender if you buy it fresh. Drain and set aside.
In a frying pan while the gnocchi is cooking. Heat a third of the butter over medium heat until it starts to foam. Now add the garlic and mushrooms and stir for five minutes until soft. Transfer these items to a heatproof plate and remove and dispose of the garlic.
Clean the frying pan and heat the remaining butter on a medium heat until foaming. Now add the gnocchi and sage to the pan and cook for 5-8 minutes, stirring until the gnocchi and butter are golden and the sage is crisp. Now add the mushroom to the gnocchi mixture and cook for a further minute until heated through.
Serve in bowls topped with parmesan and a glass of Pinot on the side.